Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea

Saliva plays major roles in the human-to-human transmission of SARS-CoV-2. If virus saliva SARS-CoV-2-infected individuals can be rapidly and efficiently inactivated by a beverage, ingestion beverage may attenuate spread infection within population. Recently, we reported that SARS-CoV-2 was significantly treatment with black tea, green roasted tea oolong as well their constituents, (-) epigallocatechin gallate (EGCG), theasinensin A (TSA), galloylated theaflavins. However, it remains unclear to what extent inactivates present saliva, because contains various proteins, nitrogenous products, electrolytes, so on, which could influence antivirus effect tea. Here, assessed whether added human saliva. healthy vitro, after or infectivity evaluated TCID50 assays. The titer fell below detectable level less than 1/100 for 10 s. tea-treated remarkably replicated cells compared untreated virus. These findings suggest possibility inactivate infected individuals, although clinical studies are required determine intensity duration anti-viral humans.